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A double-cylinder-cover cooking and processing process of guava-flavor fried braised pork

A processing technology, the technology of guava, is applied in the field of guava-flavored deep-fried braised meat double-tube cover steaming processing technology to achieve the effect of improving product quality, benefiting human health and prolonging service life

Inactive Publication Date: 2016-04-27
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the technical problems existing in the existing frying process, the object of the present invention is to provide a guava-flavored deep-fried buckle meat with double-tube cover steaming process that is simple in process, easy to operate and less in cost investment, and conforms to the actual domestic production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Main ingredient: pork belly 500g

[0038] Accessories: ginger, refined salt, white wine, star anise, sesame oil, sugar, honey, etc.

[0039] Steps:

[0040] 1) Hair removal: use a flame spray gun to scald and remove the hair of the raw pork belly skin, and clean it;

[0041] 2), cut into pieces: cut the raw pork belly into meat pieces with a size of 9cmx9cmx9cm;

[0042] 3) Prepare pre-cooked soup: take 1000g of broth, heat it to 90°C, then add 8g of refined salt, 20g of chopped ginger, and 20g of star anise;

[0043] 4) Cooking: Arrange the meat pieces neatly, put the skin side down into the broth and pre-cook for 32 minutes;

[0044] 5) Preparation of salt solution: Take 1000g of water, boil it, add 8g of refined salt, 20g of white wine, 20g of chopped ginger, 20g of star anise, 40g of sugar, and 20g of sesame oil;

[0045] 6) Check hair removal, puncture and salt injection: check and remove residual hair and hair roots after precooking, use a puncture injection m...

Embodiment 2

[0055] Main ingredient: boneless pork belly with skin

[0056] Accessories: broth, ginger, refined salt, white wine, star anise, sesame oil, sugar, guava juice, etc.

[0057] Steps:

[0058] 1) Hair removal: use a flame spray gun to scald and remove the hair of the raw pork belly skin, and clean it;

[0059] 2), cut into pieces: cut the raw pork belly into meat pieces with a size of 9cmx9cmx9cm;

[0060] 3) Prepare pre-cooked soup: take 1000g of broth, heat it to 93°C, then add 8g of refined salt, 30g of chopped ginger, and 40g of star anise;

[0061] 4) Cooking: Arrange the meat pieces neatly, put the skin side down into the broth and pre-cook for 33 minutes;

[0062] 5) Prepare salt solution: take 1000g of water, boil it, add 8g of refined salt, 30g of white wine, 30g of chopped ginger, 40g of star anise, 40g of sugar, and 30g of sesame oil;

[0063] 6) Check hair removal, puncture and salt injection: check and remove residual hair and hair roots after precooking, use a ...

Embodiment 3

[0072] Main ingredient: boneless pork belly with skin

[0073] Accessories: broth, ginger, refined salt, rice wine, star anise, sesame oil, sugar, guava juice, etc.

[0074] Steps:

[0075] 1) Hair removal: use a flame spray gun to scald and remove the hair of the raw pork belly skin, and clean it;

[0076] 2), cut into pieces: cut the raw pork belly into meat pieces with a size of 9cmx9cmx9cm;

[0077] 3) Prepare pre-cooked soup: take 1000g of broth, heat it to 93°C, then add 8g of refined salt, 30g of chopped ginger, and 30g of star anise;

[0078] 4) Cooking: Arrange the meat pieces neatly, put the skin side down into the broth and pre-cook for 32 minutes;

[0079] 5) Preparation of salt solution: take 1000g of water, boil it, add 8g of refined salt, 40g of rice wine, 30g of chopped ginger, 30g of star anise, 40g of granulated sugar, and 25g of sesame oil;

[0080] 6) Check hair removal, puncture and salt injection: check and remove residual hair and hair roots after pr...

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PUM

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Abstract

A double-cylinder-cover cooking and processing process of guava-flavor fried braised pork is disclosed. The process includes steps of removing hairs, cutting into pieces, preparing pre-cook soup, cooking, piercing to inject salt, performing water-oil-mixed type frying, performing secondary water-oil-mixed type frying, cooking, and the like. The process combines traditional Chinese dish cooking methods and a western type meat product processing technique. In a frying step, the process adopts water-oil-mixed type frying and frying is performed at difference temperatures in sequence, thus effectively controlling generation of harmful compounds in the frying step and greatly maintaining good sense and flavor of meat products. Corn coil that is vegetable type oil is adopted as oil for frying in the process so that the fried meat products are healthier and higher in edibility.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a double-tube cover steaming and cooking process of guava-flavored fried pork belly. Background technique [0002] Pork is a traditional Chinese dish. The raw material is usually pork belly. Due to different frying techniques, seasoning formulas, and cooking techniques, various types of pork belly products are formed. The finished product is bright red in color, fat but not greasy, and delicious. , deeply loved by the people. Cantonese-style braised pork is the main variety of braised pork. It is famous for its golden color after frying, blistered skin, crispy and hard texture, soft and mellow after cooking, and fat but not greasy. feast" statement. According to statistics, the annual consumption of pork in Guangdong and Guangxi alone can reach 393 million kg. It can be seen that the market for pork consumption is very large. Braised pork is mainly consumed at home and r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10
CPCA23V2002/00A23V2200/14
Inventor 张政毛瑞丰卿明义王璐璐
Owner GUANGXI UNIV
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